This soft and chewy 5-star chocolate chip cookies recipe has chunks of rich and delectable bittersweet chocolate for classic yumminess on a whole new level.
Keyword chocolate chip cookies
Prep Time 20minutes
Cook Time 10minutes
Author Liz - Eat Move Make
1cupbutter, softened(2 sticks)
1cupdark brown sugar
2 2/3cupsall-purpose flour
1 1/4teaspoonsbaking soda
2 1/3cupschopped bittersweet chocolate(14 ounces) I use Ghirardelli 60% cacao bittersweet chocolate baking bars but any GOOD quality bittersweet chocolate bar will do.
Preheat oven to 375 degrees and line two cookie sheets with parchment paper.
In a large bowl, cream together the butter and sugars with a wooden spoon until soft and light in color. Slowly mix the eggs one by one into the butter-sugar mixture.
In a separate bowl, mix together the flour, baking soda and salt. Add the dry ingredients to the wet ingredients and mix until combined. Fold in the chopped chocolate. Chill the dough for 30 minutes.
Using a tablespoon measure, scoop out big, heaping tablespoons of the dough, roll them into balls and place them on the prepared cookie sheets. Leave some space between the cookies, as they'll spread during baking.
Bake for 10 to 12 minutes. Be careful not to overbake; you want the cookies soft in the center and chewy on the outside. Transfer the cookies to a wire rack to cool. These cookies are best enjoyed straight out of the oven, but if you have leftovers, store the cooled cookies in an airtight container at room temperature for up to 3 days.